Frosted Date Bars Recipe
Ingredients
| Pitted dates | 1 Cup (16 tbs), finely chopped | |
| Egg | 1 | |
| Packed brown sugar | 1⁄2 Cup (8 tbs) | |
| Butter | 1⁄2 Cup (8 tbs) | |
| Milk | 1⁄4 Cup (4 tbs) | |
| All purpose flour | 1 1⁄4 Cup (20 tbs) | |
| Salt | 1⁄2 Teaspoon | |
| Baking powder | 1⁄2 Teaspoon | |
| Baking soda | 1⁄4 Teaspoon | |
| Nuts | 1⁄2 Cup (8 tbs), chopped | |
| Powdered sugar | 1 Cup (16 tbs), sifted | |
| Butter | 2 Tablespoon, softened | |
| Vanilla | 1⁄2 Teaspoon | |
| Milk | 1 |
Directions
Bring dates and 1/2 cup water to boiling.
Simmer 5 minutes; cool.
Reserve 2 tablespoons for frosting.
In bowl combine remaining dates with egg, brown sugar, 1/2 cup butter, and 1/4 cup milk; beat well.
Stir together flour, salt, baking powder, and soda; beat into egg mixture.
Stir in nuts.
Spread in greased 9x9x2 inch baking pan.
Bake at 350° about 25 minutes.
Meanwhile, combine powdered sugar, 2 tablespoons butter, vanilla, and reserved dates; beat well.
Add milk to make of spreading consistency.
Spread frosting atop slightly warm cookies.
Cool thoroughly; cut
Simmer 5 minutes; cool.
Reserve 2 tablespoons for frosting.
In bowl combine remaining dates with egg, brown sugar, 1/2 cup butter, and 1/4 cup milk; beat well.
Stir together flour, salt, baking powder, and soda; beat into egg mixture.
Stir in nuts.
Spread in greased 9x9x2 inch baking pan.
Bake at 350° about 25 minutes.
Meanwhile, combine powdered sugar, 2 tablespoons butter, vanilla, and reserved dates; beat well.
Add milk to make of spreading consistency.
Spread frosting atop slightly warm cookies.
Cool thoroughly; cut
Chef
